Mini Casatiello
This miniature version of the classic Neapolitan bread made for Easter is perfect for your Easter table. They are festive and great to give out as gifts. My family doesn’t stuff them as much as many Neapolitans do, we save that for Pizza Chiena! This is a delicious, rich and savory bread that I know you will love.
Pasquetta Series: Mini Casatiello
A rich and savory bread for Easter.
Ingredients
- 650 g Bread Flour
- 10 g Salt
- 200 g Warm Water
- 3 Eggs room temp
- 90 g Lard
- 7 g Active Dry Yeast
- 1 tsp Pepper
- Cured meats of choice for sprinkling inside the dough cubed
- 4-6 oz Sharp Provolone cubed
- 6 Eggs for the center of the breads
Instructions
- Mix flour, salt and pepper in the bowl of a stand mixer.
- In a separate bowl, add warm water, yeast and a tsp of sugar. Let the mixture sit for 10 mins until foamy.
- Add the yeast mixture to the flour. Using the dough hook, begin to mix the dough. Add the eggs and lard and mix until the dough comes together and releases from the sides of the bowl.
- Grease the bowl and coat the dough. Cover and let it rise until it doubles in size, 1-2 hours.
- Preheat the oven to 425F.
- Punch the dough down, cut into 6 pieces. Optional: Cut a small piece off each dough ball for decorations
- Roll out each piece to an oval about 10 inches long. Sprinkle with cubed cured meats of choice and provolone. Roll up the dough. Seal the seams and form a circle and stick the 2 ends together. Add an egg in the center and place on a parchment lined baking sheet. Do the same for all 6 dough balls.
- Cover with plastic wrap and let it rise until very puffy, 30 mins -1 hour.
- Brush with egg wash and bake at 425F for 30-40 mins. Place on a wire rack immediately to ensure the crust stays crisp.
